I've been on a real banana bread tear lately and obviously can never be convinced that I've achieved banana bread perfection.
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
November 3, 2015
we have the fruits.
October 12, 2015
it isn't dead, it's just resting
Chivalry, that is.
I definitely don't want to get into any sort of conversation about feminism (and people who know me might suggest that I usually don't want to get into any sort of conversation at all...), though I might be dancing around the topic a bit in this post. You've been warned. read more words!
August 4, 2015
rotten luck, rotten plants
My family is full of green-thumbed gardeners, and they all told us* we were nuts to nurture five squash plants for two people. They might've been right, but we'll never know.
April 23, 2015
the need to knead
I worked in a bakery for nearly five years. While my role was more focused on cakes and pies, I did get a lot of experience in making bread.
April 2, 2015
pizza...for breakfast...for dinner
As I've gotten older and the number of my responsibilities has exploded grown, I've come to appreciate some things at which I used to turn up my nose. High on that list is takeout (or, even better, delivery) pizza.
March 2, 2015
morning person
Though it wasn't always the case, I'd definitely firmly label myself as a morning person.
January 5, 2015
swee' tater
Though my grandpa* used to call me "Tater" because I could just about eat my weight in plain ol' buttery mashed potatoes, my tastes have changed over the years and a more apt name at this point would be "Swee' Tater" (for many reasons, obviously). (After all, I practically walk around with a halo atop my head.)(That may be an exaggeration.)
October 31, 2014
free at last
I'm always proud of my degree in food science, but there are times when that pride is nearly overwhelming. How awesome is it that these people (who probably took the very same courses that I did, maybe even sitting right beside me) are spending their days adapting ingredients to suit consumers with dietary conflicts?
Very awesome!
read more words!
September 22, 2014
flat-out delicious (and a great giveaway)
If you're anything like me, you often find inspiration for suppers at home in menus at restaurants. That was the case here.
September 9, 2014
pumpkin spice explosion
There is such an obsession with pumpkin spice right now! Lattes, bread, muffins, donuts, even chewing gum--everywhere you look, there's something pumpkin-spiced.
August 30, 2014
the ones you know by heart
Most of us have recipes we've made so many times that we know them backwards and forwards and could probably carry them out blindfolded and with one hand tied behind the back. I have several of those, and this is one I can't believe I haven't shared.
March 31, 2014
time well spent
If you have the time and resources, I think it's absolutely worth it to make your own bread. Other things that are worth the time it takes to do them, at least in my eyes, include coupon clipping, washing your dishes in the sink (unless you've had a party or something), and shredding cabbage for pepper slaw.
February 25, 2014
flapjack* lovers unite!
*In this case, I mean American flapjacks, which are not to be confused with the British type.
December 10, 2013
eaz-y as pie
I definitely support the idea of semi-homemade cooking.
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| Yes, my boyfriend's dishes are much prettier than mine. He has good taste in dinnerware and women. |
November 8, 2013
gettin figgy wit it.
I had my very first fresh fig just one month ago, can you believe that?
It was pretty good, though I've been hard-pressed to find a fruit that I don't like. The thing is, I think I prefer them dried! That chew and the concentrated flavor is tough to top.
read more words!
August 26, 2013
August 22, 2013
rollin' rollin' rollin'
My beloved bakery makes the best cinnamon rolls I've ever had. That's not an exaggeration, folks, and I'm not the only one with that opinion.
July 29, 2013
scone zone*
Near the tippy-top of my list of people I'd love to meet and hang out with for any amount of time is Conan O'Brien. That man is a laugh riot.
June 20, 2013
wake-up call (and a novica giveaway)
Savory scones almost always look so drab.
Even if you get crazy and add scallions, they're still basically white or dark orange inside brown upon brown around beige. Blah.
read more words!
April 19, 2013
a is for apricot (and almond)
How do you pronounce "apricot"? Most people around here say "app-ricot" but for some reason, I say "ape-ricot." I imagine somewhere it's pronounced "ah-pricot," and some goobers who like to Frenchify things might say "apri-co."
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